REFRIED BEANS
6 servings
A classic side dish with enchiladas, burritos, or chiles rellenos. The beans are easier to mash when they are warm.
Cook:
- 2 cups dried pinto or black beans, rinsed and picked over
or have ready:
- Three 15-ounce cans pinto or black beans
Drain the beans, reserving 1 cup of the liquid. Heat in a large skillet over medium-high heat:
- 2 tablespoons vegetable oil, bacon fat, or lard
Add and cook, stirring often, until golden brown, about 10 minutes:
- 1 medium onion, chopped
Add and cook, stirring, for 1 minute:
- 4 garlic cloves, minced
Add the beans 1 cup at a time, mashing each addition to a coarse puree with a potato masher or the back of a large spoon before adding the next. Stir in:
- 1 cup reserved bean cooking liquid
Cook, stirring often, over medium heat or slightly lower until the beans are a little soupier than you would like to serve them—they will thicken as they sit. The whole mashing and cooking process should take 10 to 15 minutes. Season to taste with:
- Salt
Serve warm with:
- Crumbled Cotija or queso fresco